PAO Accredited Laboratories (as of Dec. 2012) - DTI
PAO Accredited Laboratories (as of Dec. 2012) - DTI
PAO Accredited Laboratories (as of Dec. 2012) - DTI
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Products/<br />
Cl<strong>as</strong>s <strong>of</strong> Test<br />
Specific tests or<br />
Me<strong>as</strong>urements<br />
183 <strong>of</strong> 391<br />
Standard Method/<br />
Reference Standard<br />
2.26 Foods<br />
.01 Cereal Products Invert Sugar Lane-Eynon/Munson-Walker/ Official<br />
Sucrose<br />
Method <strong>of</strong> Analysis AOAC 18th Ed., 2005<br />
Starch Gravimetric/ Official Method <strong>of</strong> Analysis<br />
AOAC International Tentative 18th Ed.,<br />
2005<br />
Fat Soxhlet/ Official Method <strong>of</strong> Analysis<br />
AOAC International Tentative 18th Ed.,<br />
2005<br />
.03 Dairy products Fat analysis Roesse Goetllieb/ Official Method <strong>of</strong><br />
Analysis AOAC International Tentative<br />
18th Ed., 2005<br />
Ash Gravimetric/ Official Method <strong>of</strong> Analysis<br />
AOAC International Tentative 18th Ed.,<br />
2005<br />
Protein Kjeldahl/ Official Method <strong>of</strong> Analysis<br />
AOAC International Tentative 18th Ed.,<br />
2005<br />
Moisture content Oven-Drying method/Vacuum Oven<br />
Official Method <strong>of</strong> Analysis AOAC<br />
International Tentative 18th Ed., 2005<br />
.04 Meat, poultry and derived<br />
Protein content Kjeldahl/ Official Method <strong>of</strong> Analysis<br />
products<br />
AOAC International Tentative 17th Ed.,<br />
2005<br />
Fat content Soxhlet/ Official Method <strong>of</strong> Analysis AOAC<br />
International Tentative 18th Ed., 2005<br />
Moisture content Oven-Drying Method/ Official Method <strong>of</strong><br />
Analysis AOAC International Tentative<br />
18th Ed., 2005<br />
Ash content Gravimetric/ Official Method <strong>of</strong> Analysis<br />
AOAC International Tentative 18th Ed.,<br />
2005<br />
Total sugars Munson-Walker Method/ Official Method<br />
<strong>of</strong> Analysis AOAC International Tentative<br />
18th Ed., 2005<br />
Mineral (Ca, Fe, Na) AAS/ Official Method <strong>of</strong> Analysis AOAC<br />
International Tentative 18th Ed., 2005<br />
.05 Fish, crustaceans and Benzoic Acid/Benzoate HPLC/ In-house procedure<br />
mollusks and derived<br />
products<br />
Sorbic Acid/ Sorbate<br />
HPLC/ In-house procedure<br />
.07 Confectionary Moisture Oven-Drying Method/ Official Method <strong>of</strong><br />
Analysis AOAC International Tentative<br />
18th Ed., 2005<br />
Sugar Munson-Walker Method/ Official Method<br />
<strong>of</strong> Analysis AOAC International Tentative<br />
18th Ed., 2005<br />
.08 Fruits, jams and other fruit<br />
Benzoate HPLC/ In-house procedure<br />
products<br />
Sorbic Acid/Sorbate HPLC/ In-house procedure<br />
Protein Content Kjeldahl Method/ Official Method <strong>of</strong><br />
Analysis AOAC International Tentative<br />
18th Ed., 2005<br />
Fat Content Soxhlet Method/ Official Method <strong>of</strong><br />
Analysis AOAC International Tentative<br />
18th Ed., 2005<br />
Moisture Content Oven-Drying Method/Vacuum Oven/<br />
Official Method <strong>of</strong> Analysis AOAC<br />
International Tentative 18th Ed.,<br />
.09 Vegetables and vegetable<br />
Protein Content Kjeldahl Method/ Official Method <strong>of</strong><br />
products<br />
Analysis AOAC International Tentative<br />
18th Ed., 2005<br />
Fat Content Soxhlet Method/ Official Method <strong>of</strong><br />
Analysis AOAC International Tentative<br />
18th Ed., 2005<br />
Moisture Content<br />
Oven-Drying Method/Vacuum Oven/<br />
Official Method <strong>of</strong> Analysis AOAC<br />
International Tentative 18th Ed., 2005
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